|1 lb||[500 g]||lean ground beef, chicken or turkey|
|1/3 cup||[75 mL]||breadcrumbs|
|1/4 cup||[50 mL]||Carnation® Regular or 2% Evaporated Milk |
|1|| ||clove garlic, minced|
|3/4 tsp||[4 mL]||salt|
|1/4 tsp||[1 mL]||pepper|
|1 1/2 cups||[375 mL]||ketchup|
|1/4 cup||[50 mL]||orange or pineapple juice|
|3 tbsp||[45 mL]||brown sugar|
|3 tbsp||[45 mL]||soy sauce|
|1 tbsp||[15 mL]||chopped fresh ginger|
|2 tsp||[10 mL]||grated lemon zest|
|1/4 tsp||[1 mL]||hot red chili flakes (optional)|
|1 1/4 cups||[300 mL]||Carnation® Regular or 2% Evaporated Milk |
|2 tbsp||[30 mL]||chopped fresh cilantro or parsley|
In a large bowl, combine ground meat, breadcrumbs, evaporated milk, egg, garlic, salt and pepper. Mix well. With dampened hands, shape into about 30 meatballs. Arrange in a single layer in a greased 13- x 9-inch (3 L) baking dish.
In a bowl, whisk together ketchup, orange juice, sugar, soy sauce, ginger, lemon zest and chili flakes. Whisk in evaporated milk. Pour sauce over meatballs.
Bake in a preheated 350ºF (180ºC) oven for 40 to 45 minutes, shaking pan occasionally, to turn and coat meatballs. Let stand 10 minutes before serving.
• Meatballs can be made ahead, covered and refrigerated one day ahead or packaged and frozen for up to four weeks.
Makes 30 small meatballs